A salty, savoury, incredibly flavourful miso gravy that’s on your table in 10 minutes or less. With just 6 ingredients, you can have this gravy whipped up in a flash.
Like my onion gravy, this miso gravy is filled with flavour, but even quicker to whip up if you need something in a hurry. Plus there’s no nutritional yeast as some of you have requested. The perfect addition to your Thanksgiving or Christmas menu. Or any time a gravy craving hits.
Ingredients + Substitutions
You’ll only need six ingredients to make it.
- Broth: Use a good quality, flavourful broth (like my homemade bouillon), as this will make up the bulk of your miso gravy.
- Miso paste: I like white miso, but if you prefer the stronger flavour of red, that works too.
- Flour: I like white whole wheat flour, but you may also use brown rice flour if a gluten free alternative is needed.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to a small pot and whisk to combine. (photos 1-2)
Then bring to a boil, reduce to medium heat to maintain a low boil and whisk often until thickened. (photo 3)
Serve warm with your favourite dishes.
Make Ahead + Storage
To make your miso gravy in advance, whisk everything together 1-2 days in advance and refrigerate. Then cook just before needed. Or you may cook it in advance and reheat on stove top.
Since the gravy thickens more as it cools, you may need a splash of broth to loosen when reheating.
Store leftovers in the refrigerator for up to 5 days and reheat on stove top.
You may freeze leftovers for up to 3 months in a freezer safe, air tight container. Make sure to let the gravy cool before storing.
- Whisk the ingredients at room temperature (before starting to heat the gravy) so the flour doesn’t get lumpy.
- For thicker gravy, add an additional 1-2 tablespoons of flour.
- For gluten free, use brown rice flour.
More holiday recipes
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- Whisk all the ingredients in a small pot and bring to a boil.
- Then lower heat to medium to maintain a low boil and whisk often until thickened. Serve warm.